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cooking.nytimes.com
These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools of sour cream They're a little more halftime show than Super Bowl, and that's okay: The showmanship here is matched by the flavor.
cooking.nytimes.com
This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
www.chowhound.com
This shepherd's pie recipe layers roasted, puréed kohlrabi—instead of potatoes—over a savory lamb filling.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 28 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Turkey meat loaf topped with a savory tomato sauce is easy to prepare for a weeknight meal.
www.allrecipes.com
Slowly simmering the oxtails to make a rich broth delivers terrific flavor to this soup with bok choy, long beans, and eggplant.
www.allrecipes.com
Sweet and hot Italian sausages are cooked in a slow cooker with red and green bell peppers and sweet onions. Serve over pasta, and you have an easy weeknight meal.
www.allrecipes.com
Watercress topped with a cucumber and red pepper flake dressing is a spicy salad that is quick and easy to prepare.
www.allrecipes.com
Seasoned with Pecorino Romano cheese, this is a delicious quinoa side dish that goes with just about anything.
www.delish.com
The chicken in this saffron-and-ginger-scented chorba (the North African name for soup) is an excellent source of protein, while the walnuts are packed with antioxidants and omega-3 fatty acids.